Chickpea and Spinach Curry
This chickpea and spinach curry combines flavor-forward spices and vegetables into the ultimate comfort meal. Creamy chickpeas and earthy spinach are simmered in a smooth, spicy sauce and served with fragrant saffron rice. Pair it with naan and fresh lime for a satisfying and flavorful dinner.
Curry Ingredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 5 cloves garlic, sliced
- 2 tablespoons tomato paste
- 1 cup cherry tomatoes, quartered
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon turmeric
- 1-1/2 teaspoons curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1-inch fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable stock
- 2 cans (16 oz each) chickpeas, drained
- 2 cups baby spinach
Saffron Rice Ingredients
- 2 tablespoons butter
- 5–6 strands saffron
- 1-1/2 cups basmati rice
- 3 cups vegetable stock
- 1/2 teaspoon salt
Serving Options
- Lime wedges
- Fresh cilantro
- Naan
Directions
- In a heavy skillet over medium heat, melt the butter. Add the onion and cook for 3–4 minutes. Add the garlic and cook for another 1–2 minutes, or until very fragrant.
- Add the tomato paste, cherry tomatoes, salt, red pepper flakes, turmeric, curry powder, coriander, cumin, and freshly grated ginger. Cook for 4–5 minutes, until the tomatoes begin to break down and the flavors combine.
- Add the coconut milk, vegetable stock, and chickpeas. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 25–30 minutes, or until the broth has reduced and the sauce is thick and creamy.
- Meanwhile, prepare the saffron rice. Rinse the rice in a fine mesh strainer until the water runs clear. In a pot with a lid, melt the butter over medium heat. Add the saffron and sauté for 1 minute. Add the rice and continue sautéing until lightly toasted. Pour in the vegetable stock and add the salt. Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender.
- Stir the baby spinach into the curry and cook until wilted, about 1 minute. Remove from the heat.
- Serve the chickpea and spinach curry over the saffron rice. Garnish with fresh cilantro and a squeeze of lime. Serve with naan if desired.